影片
招牌菜
食记 (23)
LAST BUT NOT LEAST I have always wanted to try this place but I did not actually know what cuisine it was until there was an English review.At first I thought it was Macanese cuisine because of the crispy bun with fish, but one of the reviews said it was Burmese.Although I had bookmarked this place I thought the location was in Sham Shui Po so it was not in my Shamshuipo list, I found it accidentally when I clicked the Cheungshawan location.When I got out of the MTR exit I was a bit disorientated because the roads all looked the same, but luckily my instinct told me to go straight-ahead which was in the right direction, but when I reached the street I didn’t realise this shop was round the corner.I was really lucky that I gave this place a visit because they are going to close down temporarily until they rent a new location for the shop.After I tried the food I was addicted and looked on OpenRice to see if there were any other Burmese restaurants around.There were three listed including this one and the other two were already closed down!Hopefully this place will find a new location or it will become the last legend for Myanmar food in Hong Kong until the next one opens.As I see it, there is only a tiny majority that likes Myanmar food and not many people know about it.It seems that it can only do well if they opened a really upper end expensive restaurant with good quality ingredients or open a small joint serving food at extremely cheap prices at a busy location.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Noodles with belachan and curry beef belly:The noodles with belachan itself were only $15 but added extra curry beef belly to it which was an extra $14.The beef had a lot of fat but otherwise the curry taste was ok.The noodles were sprinkled with their home made belachan which had pieces of dried garlic, scallions etc with soy sauce.The noodles were really delicious.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Mohinga noodles:I also tried this because there were a lot of interesting ingredients such as the Banana tree stem, yellow ginger and lemon grass.The banana tree stem was really interesting and tasted like old celery because it had a lot of roughage.The soup was a bit different to how I imagined it to taste, the fish taste was not that strong but it was slightly sour which was why I liked it so much.There were also sliced fried dough sticks which were delicious when it soaked the soup.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Fish patty with lettuce in pork bone soup:This was a bit boring because it was just the same as the Chinese ones, however the fish patty was better because it did not have grounded bones.It had a lot of sesame oil in it★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Spicy Fish toast:For the fish toast, there is a choice of toast or bun. I chose the toast because I wanted uniform toast and for the bun, it seemed like there was more bun in proportion to the fish.The taste was so delicious I really regretted not ordering a second, I should have tried the bun version as well.It was filled with finely grounded silky boneless fish.There were a lot of grounded onions, banana tree stems and other goodies, which made it delicious.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Noodles with belanchan:This was a second order, however this time the soy sauce was slightly too sweet.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Hopefully I will be back one more time before they find a new location.To me the whole meal was really cheap and came to $103, so a few years ago I would probably be only paying around $7X.I wanted to try the Burmese chicken too but it was sold out.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Photos of the shop:★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★SECOND VISIT:Since they are going close on Dec 4th I came back for the spicy fish bun and dumplings.Spicy fish bun:This was also delicious as well.Pork and celery dumplings:These tasted better than I expected and the celery was nice and strong!★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Anyway cant wait to go to their new shop when they relocate!!!★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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其实在许多街坊街里的地方，有时都会找到特式小店。滋味堡在长沙弯区祇是小店，大约衹有七、八个座位，虽然店小但都很干净及很光猛，没有给人肥淋淋的感觉。食物种类以小食及面食为主，午市都会有碟头饭供应，价钱亦很便宜，街坊生意嘛！睇了墙上的食牌，都不知怎样拣，最后都系点了 - 缅甸鱼汤金边粉+ 香脆辣鱼麭 + 热柠菜蜜缅甸鱼汤金边粉 - 当我喝一口汤，一种很浓的香矛味涌出来，据老板娘称鱼汤由鱼肉、香茅、姜黄及蕉芯来煲，淋上金边粉，加上几片油炸鬼及芜茜便成了；鱼汤带有很浓烈的香料味，我觉得浸在汤里的油炸鬼更好味。另外，汤中亦发现几条蕉芯，口感有啲似煮林左嘅竹笋或西芹，据老板娘称蕉芯可以清热，系传统缅甸汤粉的惯常用料，果然很特别呀！不过细碗在啲。 另一惊喜就系香脆辣鱼麭，面麭烘得麭软面脆，里面的馅料更惹味，鱼松加入洋葱及咖喱等香料，炒得干身无油；咬一口麭，浓浓香料味的鱼松滑而不油，可令人再 encore.
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走入去呢间铺头第一个感觉好舒服 因为够冷气 !!! 望望墙上餐牌好多特别野食.... 唔知道食乜好.....r晒头.... 于是好人的老板老板娘介绍我试下佢地嘅缅甸鱼汤粉同咸柠7咸柠7??? 会唔会好咸架???惊惊㖞...老板娘话你试下啦 !! 好好饮架 !!唔会劲咸架 !!好 !我就试左推介嘅咸柠7 !! 真系好好饮㖞 唔会劲咸㖞 !! 哈哈(最后 我连啲咸柠都食埋...好似陈皮....好食㖞)跟住再试缅甸鱼汤粉 我选了金边粉 一黎到见到好得意的汤底..黄黄地色又杰杰地 有啲一粒粒嘅物题 !!原来系鱼肉黎金边粉好滑 唔会一pat野.... 好食呀 !! 老板娘叫我饮埋啲汤 !! 系好饮㖞 !! 唔会饮完口渴..超饱真的好满足下次再黎试埋其他野食
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今日睇完人哋写嘅"食评",咪专登去揾嚟试吓啰...但估唔到又OK㖞舖仔细细,不过够晒光猛;啲捞面同汤面又可以自由加𩠌,钟意食咩就食咩...爽呀在下觉得"咖喱牛腩马拉盏捞面"好好食...掂呀"缅甸鱼汤粉"...钟意食鱼嘅就觉好鲜味..."马拉盏芹菜猪肉饺"就普通咗啲..."冬菇生菜"...够入味依间嘢有"番卓"嘅理由...
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是日送妈妈返长沙湾后, 便到附近食早午餐. 途经一间小店叫"滋味堡", 标榜缅甸菜及澳门鱼汤粉, 于是便入内一试. 店内只有一位工作人员, 应该是老板娘了. 老板娘笑容亲切, 耐心地向我们介绍该店食物. 之后我和太太点了鱼汤粉, 清汤腩猪骨汤面, 马拉盏芹菜猪肉饺, 冻奶荼. 老板娘说鱼汤粉主要是喝汤, 粉其次. 虽然汤不太浓, 但味道清甜而不腥. 清汤腩切成小粒, 方便入口, 肉味出奇的浓. 马拉盏芹菜猪肉饺皮很薄, 亦很好味. 老板娘说上述食品全是自家制, 我们亦同意, 因为完全感觉不到食物有任何味精或现成材料或雪味, 绝对是值得推介的小店!
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